Lao Recipes

Spicy Steve's Lao Recipes

Spicy Steve's Favorite Recipes


BEEF, PORK & OTHER MEATS

Lao Pork Sausages
(Sai Ua Moo)
This simple recipe comes from Phia Sing, who was a cook in the old Royal Palace at Luang Prabang and complied a collection of 114 recipes. He died in 1967. You will still see sausages for sale on the streets Luang Prabang as in my photo at the top of the Lao Recipes. You can adjust the fat content below, however, you do need at least 10% to keep them moist. Remember the salt and fish sauce in this original recipe has no measurement so use sparing with more emphasis on the fish sauce for flavor. Use your discretion with the coriander. I would use a half a bunch as I love it. This recipe is from a direct Lao translation in a book entitled Traditional Recipes of Laos, edited by Alan and Jennifer Davidson and published in 1981 by Prospect Books.

Pounded Catfish
(Pon Pa Leum)
This simple recipe comes from Phia Sing, who was a cook in the old Royal Palace at Luang Prabang and complied a collection of 114 recipes. He died in 1967. Because the Mekong runs through Laos, fresh water fish are an important part Lao cuisine. This recipe is from a direct Lao translation so in a book entitled Traditional Recipes of Laos, edited by Alan and Jennifer Davidson and published in 1981 by Prospect Books. Since it is not easy to roast your eggplants, garlic, shallots and chillis in the embers of a charcoal fire, try charing them over an open flame as you would roast a red pepper or roast them with a touch of oil in the broiler until they start to char slightly black.